Vegetable Skewers with Pesto Butter
Vegetable Skewers with Pesto Butter
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 170 |
| pro | 2 g |
| total fat | 14 g |
| sat. fat | 8 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 37 mg |
| sodium | 354 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 26 |
| vit C | 173 |
| folate | 13 |
- Portion size: 4
Grill up kabobs as a side dish for a vegetarian meal (such as chickpea burgers) or to serve with grilled meat or fish. Use either basil pesto or sun-dried tomato pesto. No pesto? Add 1/4 cup (50 mL) minced fresh basil (or 1 tsp/5 mL dried) to the butter.
Ingredients
- 2 2small zucchinizucchinis, (10 oz/300 g total)
- 1 1Japanese eggplantJapanese eggplants, (6 oz/175 g)
- 1 1sweet red peppersweet red peppers
- 1 1sweet yellow peppersweet yellow peppers
- 1 1Cubanelle pepperCubanelle peppers
- 1/4 cup 1/4cupbutter, melted
- 2 tbsp 2tbsppesto
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
Cut zucchini and eggplant into 1/2-inch (1 cm) thick rounds. Core and seed red, yellow and Cubanelle peppers; cut into 1-inch (2.5 cm) pieces.
Onto 8 metal or soaked wooden skewers, alternately thread zucchini, eggplant and peppers. (Make-ahead: Cover and refrigerate for up to 6 hours.)
In bowl, mix butter with pesto. Sprinkle skewers with salt and pepper; brush with half of the pesto butter. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until tender, about 10 minutes. Brush with remaining pesto butter.
Source : Canadian Living Magazine: August 2006
